KERALA FISH BIRIYANI

Ingredients

Fish-cut into medium size pieces- 400 gms

For marination

1. Kashmiri chili powder- 1.5 tsp
2. Turmeric powder- 1/4 tsp
3. Black pepper powder-1/2 to 1 tsp
4. Lemon juice-1/2 tsp
5. Water- as required
6. Salt to taste

For masala

1. Onion sliced- 2 nos
2. Ginger- crushed-  1.5 tsp
3. Garlic -crushed- 1.5 tsp
4. Green chilies-finely chopped- 2 nos ( or to taste)
5. Kashmiri chili powder- 1 tsp
6. Turmeric powder- 1/2 tsp
7. Coriander powder- 1 tsp
8. Black pepper powder- 1/4 to 1/2 tsp( or to taste)
9. Garam masala powder- 1/2 tsp
10. Fennel powder- 1/4 tsp
11. Water- 2 tbsp
12. Tomato -finely chopped- 1 no
13. Coconut milk -1/2 cup
14. Oil- as required
15. Salt to taste

For rice

1. Basmati rice- 1.5 to 2 cups ( see notes)
2. Bay leaves- 2 small
3. Cloves- 3 nos
4. Cardamom – 3 nos
5. Cinnamon- 2″ piece
6. Salt to taste
7. Oil /Ghee- as required

For Garnishing

1. Onion sliced- 1/4 cup
2. Cashew nuts- 1 tbsp
3. Raisins- 1 tbsp
4. Garam masala- as required
5. Coriander and mint leaves- chopped- 1 tbsp each
6. Ghee-1/2 to 1  tsp

Method

To prepare rice.

• Wash rice until water runs clear.Heat oil and ghee in a pan and add bay leaves,cloves,cardamom and cinnamon ,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt and water.Cover and cook until it is 3/4 th done.Drain and transfer it to a large tray and allow it to cool slightly.

To prepare Fish masala

• Combine together all the ingredients listed under ‘for marination’ and rub it onto the fish slices.Keep aside for 15 to 20 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done ,turning once in between.Transfer it onto a clean kitchen towel.
• In the same pan ( add more oil if required) add onion,ginger,garlic and green chilies and saute till it turns golden brown.
• Add kashmiri chili,turmeric,coriander,black pepper,garam masala and fennel powder along with 2 tbsp water.Mix well.Cook for 1 or 2 minutes or until  oil separates. 
• Add chopped tomato and cook for  5 to 6 minutes or until tomato is completely cooked and masala starts to leaves the sides of the pan.
• Add coconut milk and salt to taste.Bring this to just under a boil and add the fried fish.Gently mix until the masala coats the fish.Cook for  2 to 3 minutes.

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and fish masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 15 to 20  minutes.

( for stove top method,layer rice and fish masala in a greased heavy bottomed pan and cover it tightly.Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low and cook for about 20 minutes.)

NOTES:
If you like more masala for the biriyani,use 1.5 cups rice  or use 2 cups rice for a milder version.(I get about 4 cups cooked rice from 1 cup rice)
You can use King fish,Pomfret  or any other firm fish.